JPWO2011052542A1 - Powdered rice bran extract composition - Google Patents

Abstract

To provide lactic acid bacteria growth promoters, preservatives, etc. that do not inhibit the flavor of food. A powdered rice bran extract composition obtained by inoculating and cultivating a lactic acid bacterium in a liquid prepared from a rice bran aqueous extract so as to have a Brix degree of 0.01 to 10 degrees, followed by drying.

Description

  The present invention relates to a powdered rice bran extract composition and a method for producing plant lactic acid bacteria growth promoter, preservative and fermented food using the same.

  Lactic acid bacteria are a general term for microorganisms that generally produce lactic acid by fermentation, and play an important role in improving the flavor, texture, nutritional value of foods, or imparting preservability. In addition, the physiological effects of various lactic acid bacteria, such as the intestinal flora improving effect or the intestinal regulating action by ingesting live lactic acid bacteria, have been clarified, and foods, health foods, pharmaceuticals, etc. using the physiological action of the lactic acid bacteria Has been researched and developed.

In addition, plant lactic acid bacteria, which are the main role of traditional fermented foods such as miso and pickles, are said to be strong lactic acid bacteria that can survive even in an environment with poor nutritional balance, and are attracting rapid attention. However, plant lactic acid bacteria have a particularly low ability to grow in milk compared to animal lactic acid bacteria, and their use in dairy products has been limited.
Therefore, in lactic acid fermentation using plant lactic acid bacteria, if the growth promotion of the lactic acid bacteria, increase of the bacterial cell concentration, shortening of the fermentation time, etc. can be achieved, the industrial utility value is extremely large.

So far, sake lees, sake lees extract, or enzymatic decomposition product of sake lees (see Patent Literatures 1 to 3), distillation residue of barley shochu (see Patent Literature 4), fermented wort (see Patent Literature 5), soybean meal It has been reported that fermented products (see Patent Document 6) and the like have a lactic acid bacteria growth promoting action.
However, it has not been clarified yet what components of sake lees and shochu distillation residual liquid have a lactic acid bacteria growth promoting action. In addition, sake lees have a unique smell and color, and there is a problem that the flavor, appearance and color of the final fermented food are impaired.

On the other hand, it is known that rice bran obtained by breeding koji mold on rice has an antihypertensive action (see Patent Document 7), and the water extract of rice bran has a moisturizing action (see Patent Document 8). It is known that there is.
However, it is not known that the water extract of rice bran has an effect of promoting the growth of plant lactic acid bacteria and an antibacterial action against bacteria other than lactic acid bacteria.

JP-A-3-172171 Japanese Patent Laid-Open No. 5-15366 Japanese Patent No. 2835548 JP 2000-342247 A Japanese Patent Laid-Open No. 03-130071 WO99 / 10473 pamphlet JP 2008-247888 A JP 2001-89354 A

  The present invention provides a powdered rice bran extract composition that is easy to handle and does not impair the flavor of food, and a plant lactic acid bacteria growth promoter, preservative using the same, and a method for producing a fermented food using the same About.

  The present inventor can pulverize an aqueous extract of rice bran, which has been difficult to pulverize, with lactic acid bacteria, and this powdered rice bran extract composition has an excellent growth promoting effect on plant lactic acid bacteria. As a plant lactic acid bacteria growth promoter when producing fermented foods, it further has a suppressive action on cosmetics or foods (hereinafter also referred to as “cosmetics etc.”). As found useful.

That is, the present invention relates to the following 1) to 10).
1) A powdered rice bran extract composition obtained by inoculating and culturing lactic acid bacteria in a liquid prepared from a rice bran aqueous extract so as to have a Brix degree of 0.01 to 10 ° C., followed by drying.
2) The powdered rice bran extract composition of 1) above, wherein the rice bran is a culture of yellow koji mold.
3) A plant lactic acid bacteria growth promoter containing the powdered rice bran extract composition of 1) or 2).
4) A preservative containing the powdered rice bran extract composition of 1) or 2).
5) The preservative according to 4) above, which is used in cosmetics.
6) A method for producing a fermented food comprising fermenting milk, fruit juice or plant juice using plant lactic acid bacteria in the presence of the powdered rice bran extract composition of 1) or 2).
7) Fermented milk produced by fermenting milk using plant lactic acid bacteria in the presence of the powdered rice bran extract composition of 1) or 2).
8) A powdered rice bran extract composition characterized by inoculating and cultivating lactic acid bacteria in a liquid prepared from an aqueous rice bran extract so that the Brix degree is 0.01 to 10 ° C. Production method.
9) A method for promoting the growth of plant lactic acid bacteria, comprising using the powdered rice bran extract composition of 1) or 2) above.
10) A method for preserving cosmetics or foods, wherein the powdered rice bran extract composition of 1) or 2) is used in cosmetics or foods.

  If the powdered rice bran extract composition of the present invention or a plant lactic acid bacteria growth promoter containing the same is used, the growth of plant lactic acid bacteria can be promoted, and a savory fermented food, in particular, fermentation using plant lactic acid bacteria. Thus, it is possible to efficiently produce a solid fermented milk that is difficult to produce in a short time. Moreover, since the powdered rice bran extract composition can be stored for a long period of time and is in a powder form and easy to handle, it is excellent in terms of work efficiency and cost in fermented food production. In addition, the powdered rice bran extract composition has antibacterial action against harmful bacteria such as Staphylococcus aureus, enterococci and Escherichia coli, so it also functions as a preservative and prevents bacterial contamination by blending into cosmetics. , Its storage stability and stability can be improved.

The photograph which shows the solidification state of fermented milk after culture | cultivation with the milk culture medium containing a powdered rice bran extract composition or sake lees powder. The graph which shows the influence with respect to the growth of Staphlococcus aureus of a liquor and a powdered rice bran extract composition (13T, 35N). The graph which shows the influence with respect to the growth of Enterococcus faecalis of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to the growth of Escherichia coli of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to growth of Bacillus subtilis of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to growth of Bacillus cereus of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to the growth of Staphylococcus epidermidis of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to growth of Staphlococcus aureus of a powdered rice bran extract composition (SN35N). The graph which shows the influence with respect to growth of Listeria monocytogenes of a powdered rice bran extract composition (SN35N). The graph which shows the growth promotion effect with respect to plant lactic acid bacteria of a powdered rice bran extract composition ((A): Powdered rice bran extract composition (pH 2.7), (B): Powdered rice bran extract composition (pH 5.3)).

In the production of the powdered rice bran extract composition of the present invention, the water extract of rice bran used as a raw material is usually an aqueous solution containing a high concentration of glucose (for example, 20% (m / v) or more). The aqueous solution in which the water extract of the rice bran has a Brix degree of 5 to 40 degrees, more preferably 15 to 35 degrees is preferable.
Here, the Brix degree is usually a unit of the concentration of the sucrose solution and means the number of sucrose g in 100 g of the sucrose solution at 20 ° C. The Brix degree of the present invention is a value obtained by filtering a sample ( 20 ° C.) is a sucrose conversion value of a numerical value measured using a refractometer.

  The water extract of rice bran is obtained by adding water to extract rice bran, for example, suspending rice bran in water, adding a large amount of water to rice bran, etc. Is included. The water extract includes liquefaction and saccharification enzymes (starch hydrolase) produced by Aspergillus or rice low molecular weight products. Furthermore, by treating for a predetermined time under specific temperature conditions, the substrate rice is reduced in molecular weight by liquefaction and saccharification enzymatic decomposition, and an aqueous solution containing a high concentration of glucose, other monosaccharides, oligosaccharides, etc. It becomes a liquefied / saccharified solution. The residue (insoluble matter) removed by filtration at that time is also called koji syrup (for example, yellow koji syrup if Koji mold is A. oryzae, white koji syrup if A. kawachii, etc.).

For example, water extraction of rice bran is performed by adding 1 to 500 g (preferably 200 to 400 g) of rice bran (in terms of dry matter) to 1 L of an aqueous solution, and 1 minute at 30 to 70 ° C. (preferably 50 to 65 ° C.). What is necessary is just to leave for -48 hours (preferably 18-30 hours). In this step, rice or a rice heat-treated product may be added, and stirring or shaking may be performed as necessary.
Insoluble matter contained in the water extract (eg, unliquefied rice, bacterial cells, enzymes, etc.) may be removed by centrifugation, filtration, etc. It may be deactivated.

In the present invention, “rice koji” means a koji mold culture of rice obtained by adding koji mold to rice or this heat-treated product or a suspension containing this, and culturing the koji mold. Is generally called koji (also called jaundice, white cocoon, etc., depending on the type of fungus), and is usually marketed as a dry product.
The koji mold culture may be carried out in accordance with a conventional method used in the production of sake or shochu. For example, rice or rice heat-treated product or a suspension containing the same is used as a medium, and the koji mold is inoculated and cultured. It may be performed by.

Examples of rice used as a raw material for rice bran (rice bran) include brown rice, polished rice, rice bran, or those obtained by physically pulverizing or crushing them (for example, rice flour), but polished rice having a high starch content. Or rice flour is preferred.
In addition, as the rice heat-treated product, when the rice is heat-treated in the presence of water, the subsequent saccharification / liquefaction of the rice is facilitated and sterilization is possible, so that the rice is cooked or wet-heated. Examples of the treatment include cooking polished rice, making it into a paste, treating the aqueous solution containing rice flour with pressure and heating, steaming the rice flour, and the like. The sterilized rice flour or steamed rice is more preferable as a raw material for making koji.

Aspergillus is not particularly limited as long as it is capable of saccharifying and liquefying rice. Aspergillus oryzae, Aspergillus kawachii, used for sake, shochu, miso, soy sauce, etc .; Aspergillus kawachii Aspergillus oryzae; Aspergillus sojae; Aspergillus oryzae is particularly preferred, and Aspergillus oryzae is particularly preferred.
In addition, you may use the koji mold used individually or in combination of 2 or more types as appropriate.

In the production of the powdered rice bran extract composition of the present invention, the water extract of the rice bran was prepared in a liquid prepared to have a Brix degree of 0.01 to 10 degrees (hereinafter also referred to as “water extract liquid”). After inoculating and culturing lactic acid bacteria, it can be dried.
When inoculating lactic acid bacteria, the sugar content of the water extract of rice bran is adjusted so that the Brix degree is 0.01 to 10 degrees. Adjustment of the Brix degree may be performed by dilution with water, concentration, or the like. If the Brix degree of the raw material is within the range, there is no need to adjust the Brix degree.
When the Brix degree is 0.01 to 10 degrees, the lactic acid bacteria can be cultured almost favorably. However, in terms of further improving the lactic acid bacteria culture, 0.05 to 5 degrees, more preferably 0.1 to 0.1 degrees. It is preferably 4 degrees, and more preferably 0.5 to 3 degrees from the viewpoint of work efficiency.
Moreover, it is preferable that the solid content of the water extract liquid in this case is 0.5 to 4% by mass, and more preferably 1 to 3% by mass. In addition, solid content (evaporation residue) means what remove | excluded components which can volatilize, such as water, and it calculates with [(mass after drying / mass before drying) x100], and displays it by the mass%. Say.

Next, lactic acid bacteria are inoculated into a solution containing an aqueous extract of rice bran having a adjusted Brix degree and cultured.
The lactic acid bacteria culture may be carried out in accordance with a general lactic acid bacteria culture method. For example, the lactic acid bacteria in the aqueous extract solution are 10 8 to the 9th order / mL (preferably 10 9th order or more / mL) and inoculating at 30 to 45 ° C. (preferably 30 to 40 ° C.) for 1 to 72 hours (preferably 16 to 32 hours). At this time, by adding a pH adjuster such as sodium citrate and adjusting the medium pH to 5-8, more 5-6, the number of lactic acid bacteria in the final product can be increased to a desired concentration. Therefore, it is preferable.
Note that a starter may be used for inoculation.

The lactic acid bacteria to be used are not particularly limited, and for example, Lactobacillus bacteria, Streptococcus bacteria, Leuconostoc bacteria, Pediococcus bacteria, Bacillus bacteria, Lactococcus bacteria, Enterococcus bacteria, Tetragenococcus bacteria Examples include bacteria and Bifidobacterium. Further, the separation source such as animals and plants is not particularly limited, and any of animal lactic acid bacteria and plant lactic acid bacteria may be used. Among these, plant lactic acid bacteria are preferable, and examples of the plant lactic acid bacteria include those described below. Among them, bacteria belonging to the genus Lactobacillus are preferable, and Lactobacillus plantarum is more preferable.
In addition, you may use the lactic acid bacteria to be used individually or in combination of 2 or more types as appropriate.

After completion of the cultivation, the powdered rice bran extract composition of the present invention can be obtained by drying the culture solution.
As the drying means, general drying means may be used, for example, freeze drying, spray drying, hot air or cold air drying, etc., but freeze drying or cold air drying may be used in order to suppress denaturation of components. Spray drying is preferable from the viewpoint of work efficiency.

Before drying, if necessary, sterilization treatment by heating, etc., centrifugation, removal of insoluble matter by filtration, etc., to sterilize lactic acid bacteria (in some cases lactic acid bacteria and bacilli), Insoluble matter may be removed, but when a strain with high health function is used as a plant lactic acid bacterium, the powdered rice bran extract composition has a useful function derived from the lactic acid bacterium in addition to the effect of promoting lactic acid bacterium growth. Since the effect by the sex molecule can be imparted, it is also useful to directly dry without performing sterilization treatment or insoluble matter removal treatment.
The sterilization may be performed using a sterilization method used in general food production, such as a pasteurization method, a high temperature sterilization method, a pressure heat sterilization method, or the like. From the viewpoint of work efficiency, the pressure heat sterilization method is preferably used.

  Conventional water extract of rice bran is a liquid with high sugar content, so it is difficult to be powdered into a viscous liquid when dried, and therefore bulky and inconvenient to store and distribute, Since it contains water, its components are easily altered by various bacteria and enzymes, temperature, light, and the like, and when it is made viscous, its solubility in water deteriorates, making it difficult to handle industrially and commercially. However, by using the above-described method of the present invention, it becomes possible to pulverize the water extract of rice bran, thereby eliminating the above-mentioned problems, and industrial and commercial use of the water extract of rice bran. Convenience and value can be increased.

And as shown in the below-mentioned Example, when plant lactic acid bacteria are cultured in milk in presence of the powdered rice bran extract composition of this invention, lactic acid fermentation will advance rapidly. Therefore, the powdered rice bran extract composition can be used as a lactic acid bacteria growth promoter when performing lactic acid fermentation.
Plant lactic acid bacteria generally have lower growth ability than animal lactic acid bacteria isolated from animal sources such as livestock meat and milk, and it is difficult to produce solid yogurt with plant lactic acid bacteria. By using the rice bran extract composition, it is possible to produce a solid type yogurt.
Further, the powdered rice bran extract composition of the present invention comprises Streptococcus aureus, Enterococcus faecalis, Escherichia coli, Bacillus subtilis, Bacillus cereus, epidermal grape. It has the effect of suppressing the growth of harmful bacteria that cause food poisoning and infection such as Staphylococcus epidermidis and Listeria monocytogenes. Sake lees and sake lees extract are also known to have lactic acid bacteria growth promoting action, but at the same time activate the growth of Staphylococcus aureus and caries (Streptococcus mutans). Therefore, it can be said that the powdered rice bran extract composition of the present invention is more useful than sake lees when considering application to foods and the like.
In addition, the powdered rice bran extract composition of the present invention having an action of suppressing the growth of harmful bacteria such as Staphylococcus aureus functions as a highly safe preservative derived from natural foods, and is incorporated into cosmetics and the like. , Exerts the effect of improving their storage stability and stability. In cosmetics, for example, lotion or lotion contained in bottles etc. is once received in the hand and applied to the skin, so there is a possibility that it will be contaminated with germs attached to the hand through the bottle receptacle, By adding a highly safe natural preservative, bacterial contamination of the product can be prevented.

  The plant lactic acid bacteria growth promoter of the present invention can be applied to plant lactic acid bacteria, but examples of applicable plant lactic acid bacteria isolated from plant sources such as cereals, vegetables, fruits, flowers, and medicinal plants include lactose. Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus fermentum, etc. Lactobacillus fermentum (Leuconostoc mesenteroides), etc .; Enterococcus munditi, Enterococcus avium, etc .; Enterococcus bacteria, Tetragenococcus halophilus, etc., Tetragenococcus halophilus, etc. And Pediococcus bacteria such as Pediococcus pentosaceus and Pediococcus acidilactici; Bacillus bacteria such as Bacillus coagulans and the like.

More specifically, as the plant lactic acid bacteria, Lactobacillus plantarum SN13T strain (NITE P-7), Lactobacillus plantarum SN26T strain (NITE P-8), Lactobacillus plantarum SN35N strain (NITE P-6), lacto Bacillus plantarum SN35M strain (NITE P-5), Lactococcus lactis subspecies Lactis SN26N strain (NITE P-9), Enterococcus species SN21I strain (NITE P-11), Enterococcus munti SN29N strain (NITE P-10) and Enterococcus Abium (NITE BP-142), Lactobacillus plantarum JCM 1149 strain, Lactobacillus plantarum JCM 8348 strain, Lactobacillus plantarum IFO 3070 (JCM 1057 shares), and the like Lactobacillus Hirugarudi NBRC15886 is.
Among these plant lactic acid bacteria, Lactobacillus genus bacteria and Lactobacillus plantarum are preferred because they grow well in the presence of the powdered rice bran extract composition of the present invention. Lactobacillus plantarum SN13T strain (NITE P-7) is particularly preferred. And Lactobacillus plantarum SN35N strain (NITE P-6).

Production of a fermented food using the powdered rice bran extract composition of the present invention as a plant lactic acid bacteria growth promoter is carried out by inoculating the plant raw material with the plant lactic acid bacteria according to a known method in the presence of the powdered rice bran extract composition. Just do it.
For example, the powdered rice bran extract composition of the present invention is added to fermentation raw materials such as milk, vegetables and fruits so as to be in direct contact, or preferably in 0.01 to 10% (m / v) in 1 L of the medium. More preferably 0.01 to 5% (m / v), still more preferably 0.5 to 2% (m / v), inoculated with lactic acid bacteria, and 10 to 80 at 25 to 45 ° C. It can be performed by culturing for a period of time.
Hereinafter, the case of producing fermented milk will be described as an example. When fermented milk is produced, skim milk or milk (in terms of dry matter) is added in an amount of 0.1 to 20% (m / v) in 1 L of medium. ) Is preferably contained.
For example, when yogurt fermentation is performed, an aqueous solution prepared by adjusting the concentration of non-fat milk solid content of milk as a main raw material to 8.0% (m / v) or more is 1 second to 30 minutes at a temperature of 65 to 130 ° C. Is sterilized by heating, cooled to a temperature of 30 to 45 ° C., and a liquid medium containing milk (hereinafter also referred to as “milk liquid medium”) is prepared. To this milk liquid medium, the powdered rice bran extract composition of the present invention is added in 1 L of the medium so as to be 0.1 to 5% (m / v), and the milk liquid medium containing the powdered rice bran extract composition is added. To prepare. Subsequently, this medium is inoculated with 0.1 to 6% (m / v) of lactic acid bacteria prepared as a starter and having a high concentration. After inoculation, fermentation is performed in the presence of the powdered rice bran extract composition of the present invention at a temperature of 30 to 45 ° C. for 3 to 72 hours until the amount of lactic acid bacteria reaches 10 million cells / mL or more. The yogurt is cooled to the following.

  In addition, for example, fermented milk beverages include milk (in aqueous solution, 1% (m / v) or more in terms of dry matter) or an aqueous solution prepared by mixing other raw materials at a temperature of 65 to 130 ° C. for 1 second to 30 minutes. Is sterilized by heating, and cooled to 30 to 45 ° C. Subsequently, 0.1 to 6% (m / v) of lactic acid bacteria is inoculated as a starter. After the inoculation, fermentation is performed at a temperature of 30 to 45 ° C. for 12 to 72 hours in the presence of the powdered rice bran extract composition of the present invention. The drink may be used as it is, or may be diluted or sterilized. At this time, the content of the powder koji mold composition of the present invention in 1 L of an aqueous solution prepared with raw materials such as milk is preferably 0.1 to 2% (m / v).

  In producing the fermented milk, in addition to the raw milk, gelatin, agar, sugar, fragrance, pulp, nitrogen source, pH adjuster, and other ingredients used for the production of normal fermented beverages such as other lactic acid bacteria growth promoting components are used. It can also be added. For example, sugars such as sucrose, glucose, fructose, palatinose, trehalose, sugar alcohols such as sorbitol, xylitol, erythritol, reduced starch syrup, high sweetness sweeteners such as aspartame, acesulfame potassium, sucrose fatty acid ester, glycerin fatty acid ester, lecithin Emulsifiers such as carrageenan, thickeners such as xanthan gum and guar gum, acidulants such as citric acid, lactic acid and malic acid, lemon juice, orange juice, pineapple juice, cucumber juice and pear juice, as well as vitamins Add minerals such as calcium, iron, manganese, zinc, and other herbal medicines such as licorice, katsura, ginger, or food additives such as herbs, sodium glutamate, gardenia pigments, silicone, and phosphates. Is possible.

  Examples of milk that is a fermentation raw material include animal milk such as cow's milk, goat milk, and sheep milk, with milk being particularly preferred. Such milk may be either non-sterilized milk or pasteurized milk, and concentrated milk or condensed milk prepared from these milks, skim milk, partially skimmed milk or powdered milk obtained by drying these powders. Etc.

  The fermented product (fermented milk) produced using the lactic acid bacteria growth promoter of the present invention thus obtained has a rapid progress of lactic acid fermentation as shown in the examples described later, that is, usually has a very low growth ability. Even when using a plant lactic acid bacterium that is said to be difficult to produce solid type fermented milk, it quickly becomes solid (solid fermented milk).

  According to the method for producing fermented milk of the present invention, the ability to grow plant lactic acid bacteria can be appropriately prepared, and any form of fermented milk such as plain type, soft type, drink type, solid (hard) type, frozen type, etc. It is possible to manufacture.

When the powdered rice bran extract composition of the present invention is used as a preservative, the powdered rice bran extract composition can be used as it is, but is further mixed with other additives to form a flaky, granular form Etc. may be prepared.
The method of using the preservative may be added to foods, cosmetics and the like by an appropriate method, and the method of addition is not particularly limited.
Foods to which the preservative of the present invention is applied include beverages such as fruit juice or vegetable juice beverages, carbonated beverages, tea beverages, alcoholic beverages, soft drinks, jelly-like foods and various snacks, baked goods, cakes, chocolates And various foods such as jams, breads, gums, rice cakes, soups, pickles, and boiled rice cakes.
Cosmetics include basic cosmetics such as creams, emulsions, lotions, facial cleansers, packs, makeup cosmetics such as lipsticks and foundations, detergents such as pod soaps, soaps, hair nicks, hair liquids, hair set lotions. Any form of hair products such as hair blow agents, hair creams, hair coats, and hair care products such as shampoo, rinse, hair treatment toiletries, etc. may be used.
The amount of the powdered rice bran extract composition added to foods and cosmetics varies depending on the type of food or cosmetic, and may be added in accordance with the purpose, but usually rice in 100 parts by mass of food or cosmetics The koji extraction composition may be 0.5 to 10 parts by mass, preferably 1 to 5 parts by mass as the solid content.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1: Preparation of water extract of rice bran <Fungus used>
A Lb. plantarum SN13T strain or Lb. plantarum SN35N strain of Lactobacillus plantarum was used.
These are to the National Institute for Product Evaluation Technology Patent Microorganisms Depositary (Address: 2-8-8 Kazusa-Kamashita, Kisarazu City, Chiba Prefecture). It has been deposited as a stock (NITE P-6) (Deposit date: July 6, 2004).
<Preparation of rice fermentation extract>
1 L of water was added to 350 g of dried koji (Aspergillus oryzae), and water extraction was performed while saccharifying and liquefying at 60 ° C. for 24 hours to obtain a water extract of crude rice koji. The water extract of crude rice bran was roughly filtered, then sterilized by autoclave, and further subjected to fine filtration to obtain a water extract of rice bran (yellow syrup). The dried koji was obtained from Yaegaki Fermentation Engineering Co., Ltd. and was powdery.
The solid content of the rice bran water extract (yellow syrup) was 21.6% by mass, and the Brix degree was 24.6 degrees.
In addition, solid content (evaporation residue) is the value shown in (mass after drying / mass of jaundice syrup) × 100 (mass%) after heating the straw syrup at 105 ° C. and drying it. is there.
The Brix degree is a sucrose-converted value of a numerical value obtained by filtering a sample (20 ° C.) using a refractometer.
<Preparation of powdered rice bran extract composition 1>
The prepared rice bran water extract obtained above was diluted 10 times with water (Brix degree 2.5 degree, solid content 2.2% by mass) at 121 ° C. for 20 minutes by autoclave sterilization. A rice bran extract solution was prepared.
Further, a sterilized rice bran extract liquid whose pH was not adjusted (pH 3.5) was used as a medium.
The Lb. plantarum SN13T strain was inoculated into this medium, cultured at 37 ° C. for 24 hours (approximately 10 ⁹ cells / mL or more), and then the culture was autoclaved at 121 ° C. for 20 minutes. Subsequently, the rice bran extract composition 1 (hereinafter also referred to as “powdered rice bran extract composition 1” or “13T (pH 3.5)”) obtained by lyophilizing the sterilized lactic acid bacteria culture solution is obtained. It was.
In addition, after inoculating lactic acid bacteria in the sterilized rice bran extract solution with pH not adjusted, the mixture was immediately sterilized by autoclave and lyophilized, but could not be powdered and remained viscous.
<Preparation of powdered rice bran extract composition 2>
In addition, when culturing lactic acid bacteria in the same manner as in the above <Preparation of powdered rice bran extract composition 1> except that the pH of the medium before inoculation was adjusted to pH 5.3 with Na citrate, freeze-drying was performed. The rice fermented product 2 (hereinafter also referred to as “powdered rice bran extract composition 2” or “13T (pH 5.3)”) was obtained.
<Preparation of rice bran extract composition 3>
Also, except that the lactic acid bacterium to be inoculated was Lb. plantarum SN35N strain, when lactic acid bacteria were cultured in the same manner as in the above <Preparation of powdered rice bran extract composition 2>, powdered rice bran extracted by lyophilization was extracted. Composition 3 (hereinafter also referred to as “powdered rice bran extract composition 3” or “35N (pH 5.3)”) was obtained.
<Preparation of sake lees powder>
Commercially available sake lees were made into liquor powder by spray drying.

Example 2: Lactic Acid Bacteria Growth Promotion Test (1) and Fermented Milk Solidification Test <Preculture (Preparation of Starter)>
The Lb. plantarum SN35N strain was cultured in a lactic acid bacteria culture medium (MRS medium) at 37 ° C. for 24 hours. After the cultivation, it was washed with a phosphate buffer (pH 7.0) and suspended in sterilized water to prepare a starter of Lb. plantarum SN35N strain.
<Main culture (use of skim milk medium)>
(1) In a 13% nonfat dry milk-containing aqueous solution (hereinafter, also referred to as “milk medium”), 1.0% or 1.5% (mass / Volume) (hereinafter, “% (mass / volume)” is referred to as “% (m / v)”), and a milk medium containing the powdered rice bran extract composition 1 of each concentration was prepared. A milk medium without the powdered rice bran extract composition was used as a control (also referred to as “CT”).
A milk medium containing each concentration of sake cake was prepared in the same manner as described above except that “powdered rice cake extract composition 1” was replaced with “sake cake powder”.
(2) A milk medium containing the powdered rice bran extract composition 2 of each concentration in the same manner as described above except that the “powdered rice bran extract composition 1” is replaced with the “powdered rice bran extract composition 2”. Was prepared.
(3) A milk medium containing the powdered rice bran extract composition 3 of each concentration in the same manner as above except that the “powdered rice bran extract composition 1” was replaced with the “powdered rice bran extract composition 3”. Was prepared.
(4) A starter (L. plantarum SN35N strain) prepared as described above was added to each of the above milk media so as to be 1% (v / v), and cultured at 37 ° C. for 36 hours.

As shown in FIG. 1, since the fermented milk solidified in each of the milk media containing the powdered rice bran extract compositions 1 to 3, the powdered rice bran extract composition of the present invention has a lactic acid bacteria growth promoting action. I found it. At this time, solidification of the fermented milk of the plant lactic acid bacteria proceeds well at any concentration of 1.0% (m / v) and 1.5% (m / v), and almost no fermented milk is obtained in 24 hours. It was solidified.
Furthermore, when the sake lees powder and the powdered rice bran extract composition were compared, even when 1.0% (m / v) of the sake lees powder was added, the smell of liquor was unique and the flavor of the solid fermented milk was impaired. Even when 1.5% (m / v) of the powdered rice bran extract composition was added, there was no unpleasant odor, and the flavor, texture, appearance, etc. of the obtained solid fermented milk were not impaired. The powdered rice bran extract composition of the present invention can be used for the production of solid fermented milk using plant lactic acid bacteria.
Moreover, since the powdered rice bran extract composition itself does not have an unpleasant odor, the powdered rice bran extract composition of the present invention does not impair the flavor of the fermented food even if the amount added is increased. It has a high utility value.
Moreover, when obtaining the powdered rice bran extract composition, the non-adjusted (pH 3.5) was slightly solidified faster than the pH-adjusted (pH 5.3). Since the solidification of the fermented milk progressed well, the pH of the lactic acid bacteria culture solution when producing the powdered rice bran extract composition of the present invention may be in the range of 3-6. However, in the case of pH 3, even if lactic acid bacteria do not grow to a desired concentration, there is a possibility that the milk solidifies due to an additive effect with the acidity in the medium. In the case of fermented milk, since the presence of at least 10 million lactic acid bacteria per mL is an essential condition, it is considered that the initial pH of the medium is preferably in the range of 5-6.
In addition, the powdered rice bran extract composition 2 produced by culturing with Lactobacillus plantarum SN13T strain was faster than the powdered rice bran extract composition 3 produced by culturing with Lactobacillus plantarum SN35N strain. However, since the solidification of the fermented milk proceeded satisfactorily using any powdered rice bran extract composition, the lactic acid bacteria used in producing the powdered rice bran extract composition of the present invention may be animal lactic acid bacteria or plant lactic acid bacteria. I thought it was okay.

Example 3: Growth promotion test of harmful bacteria (1)
Staphlococcus aureus (IFO 12732) strain was used as harmful bacteria.
In addition, the liquor powder used above, the powdered rice bran extract composition 1 (13T) or the powdered rice bran extract composition 3 (35N) prepared in Example 1 was used as a sample, and a Luria Broth (LB) medium (Sigma Aldrich) was used. (Japan)) 0.75% (m / v) of each medium to prepare each medium, each medium is inoculated with Staphlococcus aureus (IFO 12732) strain, and cultured at 37 ° C. The cell turbidity was measured every 6 hours (OD 600 nm). A medium (CT) not containing these was used as a control.
As shown in FIG. 2, harmful bacteria grew in sake lees, whereas no harmful bacterial growth was observed in the powdered rice bran extract compositions 1 and 2. That is, the powdered rice bran extract composition of the present invention can grow lactic acid bacteria, particularly plant lactic acid bacteria having a slow growth ability, without causing harmful bacteria to grow, so it is considered highly useful in the food industry field. . In addition, since it suppresses the growth of Staphylococcus aureus harmful bacteria, serious infections such as methicillin-resistant Staphylococcus aureus (MRSA) and other antibiotic-resistant bacteria (multi-drug resistant bacteria) It can be expected to suppress the growth of the causative bacteria of the disease.

Example 4: Growth promotion test of harmful bacteria (2)
As harmful bacteria, Enterococcus faecalis IFO12964, Escherichia coli DH5α, Bacillus subtilis ATCC6633, Bacillus cereus ATCC11778, Staphylococcus epidermidis NBRC12993, Listeria monocytogenes ATCC15313 strain were used. Also, Staphlococcus aureus was tested in the same manner as each bacterium using the same IFO 12732 strain as in Example 3 under the conditions shown below.
Powdered rice bran extract composition (SN35N (pH 2.7)) produced by inoculating and culturing (pH 2.7) Lb. plantarum strain SN35N in a rice bran extract solution in the same manner as in Example 1. ) As a sample, for Escherichia coli, Bacillus genus, Staphylococcus genus Luria Broth (LB) medium (manufactured by Sigma-Aldrich Japan), Enterococcus genus and Lactobacillus genus MRS medium, Listeria TY medium (3 ( W / V)% triptic soya broth, 0.3 (W / v)% yeast extract) is added to 1.0% (m / v), and each medium is prepared. Each strain was inoculated, cultured at 37 ° C., and turbidity measurement (OD 600 nm) was performed every 6 hours. A medium not containing these was used as a control.
As shown in FIGS. 3 to 9, the powdered rice bran extract composition of the present invention was found to have an effect of suppressing the growth of harmful bacteria. The powdered rice bran extract composition is considered to be a preservative for foods and cosmetics.

Example 5: Growth promotion test of plant lactic acid bacteria (2)
The above-mentioned Lb. plantarum SN13T strain was used as a plant lactic acid bacterium.
Powdered rice bran extract composition (SN13T (pH 2)) produced by inoculating and culturing (pH 2.7, pH 5.3) each of Lb. plantarum SN13T strain and Lb. plantarum SN35N strain in the same manner as in Example 1. 7), SN13T (pH 5.3), SN35N (pH 2.7), and SN35N (pH 5.3)) were used as samples and added to the MRS medium at 0.75% (m / v), respectively. After each medium was prepared, each medium was inoculated with the above plant lactic acid strain, cultured at 37 ° C., and microbial turbidity measurement (OD 600 nm) was performed every 6 hours. A medium not containing these was used as a control.
As shown in FIG. 10, the powdered rice bran extract composition of the present invention has an effect of promoting the growth of plant lactic acid bacteria, and the effect is obtained in a composition prepared by inoculating lactic acid bacteria at pH 5-6. It was shown to improve more.

Claims (10)

  A powdered rice bran extract composition obtained by inoculating and cultivating lactic acid bacteria in a liquid prepared from a rice bran aqueous extract to a Brix degree of 0.01 to 10 degrees, followed by cultivation.   The powdered rice bran extract composition according to claim 1, wherein the rice bran is a culture of yellow koji mold.   A plant lactic acid bacteria growth promoter comprising the powdered rice bran extract composition according to claim 1 or 2.   A preservative containing the powdered rice bran extract composition according to claim 1 or 2.   The antiseptic | preservative of Claim 4 mix | blended and used for cosmetics.   A method for producing a fermented food comprising fermenting milk, fruit juice or plant juice using plant lactic acid bacteria in the presence of the powdered rice bran extract composition according to claim 1 or 2.   Fermented milk produced by fermenting milk using plant lactic acid bacteria in the presence of the powdered rice bran extract composition according to claim 1 or 2.   A method for producing a powdered rice bran extract composition comprising inoculating and cultivating a lactic acid bacterium in a liquid prepared from a rice bran aqueous extract so as to have a Brix degree of 0.01 to 10 degrees, followed by drying. .   A method for promoting the growth of plant lactic acid bacteria, characterized in that the powdered rice bran extract composition according to claim 1 or 2 is used.   A method for preserving cosmetics or foods, wherein the powdered rice bran extract composition according to claim 1 or 2 is used for cosmetics or foods.